Pork with Pear Stuffing

This elegant pork recipe is easy to prepare and a nice choice for your next dinner party. The fruity stuffing provides a swirl of color in each slice and offers a sweet, nutty taste which contrasts nicely with the tender pork. Let the roast stand for a couple of minutes before slicing it across the grain on a slight diagonal.

Ingredients

• ½ cup chopped pear
• ¼ cup chopped hazelnuts or almonds, toasted
• ¼ cup finely shredded carrot
• ¼ cup soft breadcrumbs
• 2 tablespoons chopped onion
• 1 teaspoon grated fresh ginger
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 (12 ounce) pork tenderloin
• 1 teaspoon cooking oil
• 2 tablespoons sugar-free orange marmalade

Preparation

• Prep 20 m
• Ready In 50 m

1. For stuffing, combine pear, hazelnuts (or almonds), carrot, breadcrumbs, onion, ginger, salt, and pepper in a small bowl; set aside.
2. Trim any fat from meat. Butterfly the meat by making a lengthwise slit down the center to within ½ inch of the underside. Open flat; pound with the flat side of a meat mallet to about ¼-inch thickness.
3. Spread stuffing over the meat. Fold in the ends. Starting from a long side, roll up the meat. Secure with kitchen string or wooden toothpicks. Place the meat roll on a rack in a shallow roasting pan. Brush lightly with oil. Insert a meat thermometer into center of the meat.
4. Roast in a 425°F oven for 30 to 40 minutes or until the meat thermometer registers 155°F. Brush orange marmalade over the top of the meat. Roast for about 5 minutes more or until the meat thermometer registers 160°F.

Nutrition information 

• Serving size: 1 serving
• Per serving: 191 calories; 9 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 20 g protein; 55 mg cholesterol; 3 g sugars; 193 mg sodium;
• Carbohydrate Servings: ½
• Exchanges: 2½ lean protein, ½ starch